World Health Day – Food Safety

Over 200 diseases are caused by unsafe food. The main causes of food-borne illnesses are bacteria, viruses, parasites, and chemicals.

April 7th is World Health Day. This year’s theme is food safety. The World Health Organization is promoting the following tagline “from farm to plate, make it safe”. www.who.int/campaigns/world-health-day/2015/en/

Pregnant women (and their unborn children) as well as children under the age of 5 are two groups at highest risk of food-borne illnesses. Children under the age of 5 do not have fully developed immune systems. They also produce less stomach acid than older children and adults. Stomach acid helps to break down bacteria. Food-borne illnesses in young children can also result in more serious health complications, including severe dehydration.

Pregnant women are at increased risk of food-borne illnesses due to a lowered immune system. Certain bacteria, viruses, and parasites can cross the placenta, putting the developing baby at an increased risk of being infected. This can have serious consequences. Pregnant women who contract a food-borne illness in the first three months of pregnancy are at risk for a miscarriage. When food-borne illnesses are contracted late in pregnancy, there is an increased risk of having a premature delivery or a stillbirth. There is also a risk that the baby will be born with a serious illness.